Cantonese Lotus Root Stir Fry (荷塘小炒, He Tang Xiao Chao) Recipe | Omnivore's Cookbook

Stir fried lotus root, carrot, snow peas and wood ear mushrooms are tossed in a light savory sauce with a lot of garlic and ginger. It’s a dish that celebrates the spring. Recipe ➡︎ https://omnivorescookbook.com/lotus-root-stir-fry/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

Soaking
2 tablespoons dried wood ear mushrooms

Sauce
1 teaspoon mushroom powder (or chicken bouillon powder)
1 teaspoon cornstarch
1/4 cup water
1 teaspoon light soy sauce (or soy sauce)

Stir Fry
2 cups sliced lotus root (*or 1 small fresh lotus root) (*Footnote 1)
1 small carrot, sliced
1/2 cup snow peas
2 tablespoons peanut oil (or vegetable oil)
3 cloves garlic, minced
1 tablespoon minced ginger
1/4 teaspoon salt
1/2 teaspoon toasted sesame oil

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/lotus-root-stir-fry/

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